Spaghetti in Oil With Roasted Tomato and Black Olives
A community recipe by WelshRarebitNot tested or verified by Nigella.com
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Place tomatoes on a baking tray, drizzled with 1tbsp of the oil, in a preheated oven 200C. Bake for 15 minutes. Cook pasta and drain. Toss spaghetti in remaining oil, add roasted tomatoes, torn basil and chopped olives. Add grated parmesan.
Place tomatoes on a baking tray, drizzled with 1tbsp of the oil, in a preheated oven 200C. Bake for 15 minutes. Cook pasta and drain. Toss spaghetti in remaining oil, add roasted tomatoes, torn basil and chopped olives. Add grated parmesan.
Introduction
Really easy to make and adapted from a supermarket freebie magazine
Really easy to make and adapted from a supermarket freebie magazine
Ingredients
Serves: 2
Metric
Cups
- 350 grams spaghetti
- 3 tablespoons garlic infused olive oil
- 500 grams cherry tomatoes
- black olives (I normally use between 15-20)
- 1 tablespoon fresh basil
- Parmesan cheese (optional)
- 12 ounces spaghetti
- 3 tablespoons garlic flavored oil
- 18 ounces cherry tomatoes
- black olives (I normally use between 15-20)
- 1 tablespoon fresh basil
- Parmesan cheese (optional)
Method
Spaghetti in Oil With Roasted Tomato and Black Olives is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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